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Influence of polyacrylamide flocculants on physical properties of two pseudopodzolic soils

100%

Hajnos M., Sokolowska Z.

Zeszyty Problemowe Postępów Nauk Rolniczych

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1996

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tom 436

Two nonionic flocculants, Magnafloc 351 and Rokrysol WF-1, have been applied in different doses to two pseudopodzolic soils: sandy and loessial. The filtration rate, evaporation and aggregate stability have been measured. The amount of the leached flocculants has been used as an estimation of their bonding force to the soil phase. The investigated soil properties have been improved under the influence of both flocculants, in different degree depending on the kind of soil. Physical properties of PAM-modified soils are quite similar.

2

Physico-chemical properties of fibrous pulp produced by neutral sulfite digesting of birch sawdust

100%

Joachimak K., Gagat M., Wojciak A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 85

3

Moisture-dependent physical propeties of soybeans

100%

Davies R. M., El-Okene A. M.

International Agrophysics

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2009

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tom 23

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nr 3

299-303

4

Chosen physical properties of olive cultivars [Olea europaea L.]

100%

Ozturk I., Ercisli S., Kara M.

International Agrophysics

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2009

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tom 23

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nr 3

309-312

5

Właściwości fizyczne prosa w odniesieniu do jego wartości przetwórczej

100%

Panasiewicz M.

Acta Agrophysica

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2001

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tom 58

6

The role of the physical properties of seeds in the design of hullers

100%

Mieszkalski L.

International Agrophysics

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1997

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tom 11

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nr 4

7

Determination of the layer cornstraw particles hydraulic resistance

100%

Brkic M., Somer D., Babic M.

International Agrophysics

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1994

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tom 08

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nr 4

8

Physical property of watermelon. Compressive characteristics of flesh of watermelon at static loading

100%

Kawamura T.

International Agrophysics

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1994

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tom 08

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nr 3

9

Effect of roasting on properties of walnuts

88%

Kita A., Figiel A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

89-94

The objective of this study was to compare properties of walnuts roasted at different technological parameters. Effects of roasting temperature (100-180oC), the roasting time (5-30 min) as well as the type of heating medium (hot air or boiled vegetable oil) on sensory and physical characteristics were determined. Experiment was conducted according to Response Surface Methodology. Nuts were analyzed for moisture content, colour, texture parameters, FFA and PV and sensory attributes. It has been stated that properties of walnuts were dependent on temperature and time of roasting. As roasting temperature and time increased nuts moisture decreased. Nuts roasted in oil showed darker colour than the samples treated in hot air. The colour changed and was getting darker together with higher roasting temperature and longer roasting time. Nuts roasted in oil exhibited harder texture than those roasted in hot air. As roasting temperature and time increased nuts texture was more crispy and delicate, independently on type of roasting. Roasting influenced the quality of nuts oil fraction – in all analysed samples FFA content increased, however PV increased mainly in nuts roasted in oil. Samples roasted at 130-150oC for 15-20 min exhibited the best sensory properties in both methods. Nuts roasted at lower temperatures showed too hard texture, light colour and taste and flavour typical of fresh nuts. Nuts roasted at the highest temperatures and for longer time were too dark and exhibited burned taste and flavour.

10

Teoreticheskoe obosnovanie rascheta zven'ev cepi konvejjera iz polimernykh kompozicionnykh materialov

88%

Tkachuk V., Devin V.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2016

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tom 18

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nr 5

11

The effect of the ageing process on physical properties of selected composite materials used in upholstery systems

88%

Matwiej L., Pelinski K., Nowaczyk-Organista M., Oleszek T.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2018

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tom 103

12

Effect of starch and maltodextrin on physical properties of soy protein isolate-based edible films

88%

Galus S., Lenart A., Mathieu H., Debeaufort F.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

13

Wpływ przechowywania na właściwości fizyczne ziarna owsa

88%

Kusinska E.

Acta Agrophysica

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2001

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tom 58

14

Study on the process of single-screw extrusion-cooking of mixtures with a content of pea hulls

88%

Rzedzicki Z., Sobota A.

International Agrophysics

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2006

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tom 20

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nr 4

15

Hermotropic phase behaviour of model membranes containing cis-carotenoids

88%

Kostecka-Gugala A., Milanowska J., Gruszecki W. I., Strzalka K.

Polish Journal of Natural Sciences. Supplement

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2003

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tom 01

16

Simultaneous measurement of all primary thermal properties [SMAPP method]

88%

Kurtener D.

Bibliotheca Fragmenta Agronomica

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1997

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tom 2B

17

Cornflakes don't grow on trees

88%

Ross I. J., Haugh C. G.

International Agrophysics

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1998

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tom 12

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nr 1

18

Physical properties - formed during spray drying - of materials with the properties of an agglomerate

88%

Zbicinski I., Kwapinska M.

Acta Agrophysica

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2003

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tom 02

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nr 2[96]

19

Characteristics of physical properties of genetically modified potates. II. Mechanical properties of tubers

88%

Sadowska J., Vacek J., Palacios M. C., Fornal J.

International Agrophysics

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2004

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tom 18

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nr 4

20

The fractal characteristics of lattice media. Part I.

88%

Marciniak A., Fijolek A., Kwiecien S., Podgorski J.

International Agrophysics

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1996

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tom 10

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nr 4

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